Ingredients:
16 cups canned chicken broth
8 chicken breasts
1.2 cup chopped onion
2 carrots, peeled, sliced
2 celery stalks, sliced
1/4 stick butter
1 tablespoon lemon juice
8 ounces dried wide egg noodes
1/2 cup finely chopped fresh parsley
salt, pepper, thyme and rosemary to taste
Directions:
Combine chicken broth and chicken in heavy large pot. Bring to boil. Reduce heat, cover partially and simmer until chicken is cooked through, about 20 minutes. Using tongs, transfer chicken to large bowl, cool chicken and broth slightly. Cut or shred chicken meat and reserve. Spoon fat off top of chicken broth.
Return brother to simmer. Add onion, carrots and celery. Simmer until vegetables soften, about 8 minutes. Stir in lemon juice. Stir in noodles, parsley, reserved chicken and spices. Simmer until noodles are tender, about 5 minutes.
This dish can be frozen and saved for later. I served it with warm rolls and it was delish!